07/22/2012

Lemon Pancakes: The Official Breakfast of Summer (with Recipe)

Even during the busiest of weeks (which seems to be almost every week lately), L and I always try to make time for special breakfasts on the weekend. It's a time for us to eat, relax, and enjoy some us time. Though we have our go-to breakfast favorites, I try to use these meals as a testing ground for new recipes that I've been wanting to try ... in fact, it really is my experimentation with breakfasts (and specifically my quest to make the perfect pancake for pancake-loving L) that turned me into a cooking fanatic. A few weeks back, I tried out a recipe that I had been eying for well over a year - lemon pancakes. They were a big hit then, and after making them again this weekend, I can say that they are the tastiest pancakes I've ever eaten. And I don't even like pancakes, so the fact that I love these so much should tell you something.

The texture of these delightful little pancakes is simply amazing. It's soft and velvety on the inside, with little hints of crispness along the outer edges. They have just the right balance of tart and sweet ... lemony without being slap-you-in-the-face-lemony. And the smell, oh, the smell. One batch of lemon pancakes, and you're immediately transported to the most perfect summer afternoon. They're that good. I promise.

I've taken the liberty of slimming down the recipe a bit, but you can go all in if you want something really rich by exchanging the light and non-fat ingredients that I've used for their more decadent counterparts. These are so delicate and delicious that they don't even need syrup, but I have made some fresh fruit syrups (like raspberry and blueberry) for L to top them with and didn't hear any complaints. And now, it's time to share the recipe that will have you raiding your neighbors' lemon trees like some kind of crazed lemon junkie.

Lemon Pancakes

Adapted from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

Ingredients

1 cup all-purpose flour

1/3 cup sugar

1-1/2 teaspoons baking powder

1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup light or non-fat sour cream or Greek yogurt

1/2 cup skim milk

Finely grated zest of 1 lemon

1/4 cup fresh lemon juice

3 tablespoons butter, melted

1 egg

1-1/2 teaspoons vanilla extract

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk thoroughly. Combine sour cream/yogurt, milk, lemon zest, lemon juice, butter, egg, and vanilla in another bowl, mixing well. Pour the liquid ingredients into the dry ingredients, mixing quickly and thoroughly. The batter will be thick and bubbly. Using 1/4 cup of batter for each pancake, pour onto a preheated griddle or pan and allow to cook for approximately 2-3 minutes (until bubbles again to appear and break on the top). Flip using a wide spatula. Allow the underside to cook for 1-2 minutes, until lightly browned. Top with powdered sugar and fruit as desired. Yields approximately 10 pancakes.

Note: Because these pancakes are so delicate, I recommend using a non-stick spray or butter (unless a non-stick pan is being used). It does take a little bit of effort to flip them, so use the widest spatula that you own and loosen the edges as much as possible before attempting to turn them over.